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Brown Rice Risotto In a Garlic Basil Sauce


This recipe could make a delightful vegetarian entrée or a splendid side dish to most meats.  I usually use it as a side dish and that is how I am portioning it as far as this blog is concerned.  Although as an entrée I would say used at this exact proportion it should feed four people comfortably.  Also feel free to add or subtract vegetables to suit your liking.  These were just the few I found worked the best for me.

 

Total Cost: $7.75
Feeds about 6-8 people as a side dish, 4 people as an entrée.

Ingredient List:

  • Brown rice – 1 ¼  cup
  • Zucchini – 1 Small Chopped
  • Yellow Squash – 1 Small Chopped
  • Sweet Onion – ½ Diced
  • Tomato – 15oz Diced
  • Garlic – ½ oz minced
  • Basil – 4 oz minced (Fresh)
  • Roasted Red Pepper – 5 oz Chopped
  • Brown Italian Mushrooms – 4 Chopped Julienne
  • Olive Oil  – two table spoons, 3 oz
  • Black Olives – 6 oz Chopped
  • Oregano – 1 ½ table spoons (Fresh or Dry)
  • Salt – 1 table spoon
  • Pepper – 1 tea spoon
  • Sage – 1 tea spoon
  • Butter – 1 table spoon

 

Step 1: Sautee Vegetables – In a large frying pan heat 1 table spoon of olive oil and 1 table spoon of butter, melt butter entirely in olive oil.  Combine Zucchini, Squash, Sweet Onion, Mushrooms, and red pepper.  Sautee on a high flame till soft.

 

Step 2: Brown Rice – In same frying pan as your sautéing vegetables pour in Brown rice and let it brown up a bit.  Cook for around five minutes stirring constantly.

 

Step 3: Create Basil Sauce – In a blender combine, Olive Oil (3oz), Basil, Garlic, Oregano, salt, Pepper and sage.  Blend till you have a liquid conformity.

 

Step 4: Cook the Rice – Pour Basil Sauce from step three and a cup and a half of water into frying pan with rice and vegetables.  Add diced tomatoes as well and Olives.  Cover and bring to a boil. Then let simmer for around 25-30 minutes or until rice has absorbed all of the water.

 

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